Pinais na Hipon Recipe

Pinais na hipon is definitely one of those occasions when my photography skills failed to give full justice to the dish. My peeps, just take my word and trust me when I tell you this seafood dish is seafood at its best. Ahhh, just imagine succulent shrimp, fatty pork and young coconut meat wrapped in banana leaves and simmered in rich coconut milk. Oh good heavens, I took one bite and my eyeballs literally rolled to the back of head in awesome deliciousness.

Pinais na Hipon

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 4 to 6 Servings

Ingredients

• 1/4 pound pork, chopped
• 1/2 pound shrimp
• 2 cups young coconut, shredded
• 3 cloves garlic, peeled and minced
• 1 small onion, peeled and chopped
• 2 cups coconut cream
• 1/4 cup shrimp juice
• salt and pepper to taste
Equipment
• banana leaves
• kitchen twine

Instructions

1. Peel, devein and cut shrimp into small pieces. In a bowl, combine 1/4 cup water and shrimp heads. With back of spoon, gently press on heads to extract juice. Set aside.
2. In a bowl, combine shrimp, pork, coconut, garlic, onions and shrimp juice. Season with salt and pepper to taste.
3. On banana leaf, spoon about 3 tablespoons of shrimp mixture. Fold sides of leaf over filling to form a packet and tie with kitchen twine to fully secure.
4. In a wide pan, arrange banana packets in a single layer and pour coconut cream. Cook over medium heat for about 15 to 20 minutes. Transfer banana packets onto serving platter and serve with the coconut sauce on the side to spoon on filling as desired. Serve hot.